NDLI: Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat

Content Provider	Springer Nature Link
Author	Serventi, Luca Skibsted, Leif H. Kidmose, Ulla
Copyright Year	2016
Abstract	The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.
Starting Page	1663
Ending Page	1672
Page Count	10
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	10
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-03-12
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Cassava Laccase Sensory quality Water addition Xylanases Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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